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Elevate your dinner with Roasted Pepper Spinach Chicken, a Stuffed Chicken Delight featuring juicy chicken breasts filled with vibrant roasted red peppers, nutritious spinach, and a creamy cheese blend, all baked in a rich, cheesy sauce. Brushed with bold Cajun seasoning, this dish is perfect for cozy weeknights or impressive gatherings. Make this Roasted Pepper Spinach Chicken for a restaurant-quality meal at home!

Why You’ll Love Roasted Pepper Spinach Chicken

I adore Roasted Pepper Spinach Chicken because it’s a Stuffed Chicken Delight that combines bold flavors with easy prep. The colorful filling and luscious cheese sauce make it look and taste gourmet, yet it’s ready in under an hour. This Stuffed Chicken Delight is a family favorite that wows guests without hours in the kitchen!

Ingredients for Roasted Pepper Spinach Chicken

Here’s what you’ll need for Roasted Pepper Spinach Chicken (serves 4):

Chicken

4 boneless, skinless chicken breasts (6–8 oz each)
2 tbsp olive oil
2 tsp Cajun seasoning
1 tsp garlic powder
1 tsp smoked paprika
½ tsp salt
¼ tsp black pepper

Filling

1 cup frozen chopped spinach, thawed and drained
¾ cup jarred roasted red peppers, chopped
¾ cup shredded mozzarella cheese
½ cup ricotta cheese
¼ cup grated Parmesan cheese
1 large egg, beaten

Cheese Sauce

2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup chicken broth
½ cup heavy cream
½ cup shredded mozzarella cheese

Equipment

Meat mallet
Plastic wrap
Large skillet
Baking dish (9×13-inch)
Medium saucepan
Mixing bowls
Toothpicks
Measuring cups and spoons

Ingredient Tips

Chicken: Choose uniform breasts for even cooking; pound to ½-inch thickness.
Spinach: Squeeze frozen spinach dry to avoid a watery filling; fresh spinach works if sautéed and cooled.
Roasted Peppers: Jarred peppers save time; rinse if overly salty.
Cheese: Freshly grated mozzarella and Parmesan melt best; fontina can replace mozzarella.
Heavy Cream: Use half-and-half for a lighter sauce, but expect less richness.

Directions for Roasted Pepper Spinach Chicken

Let’s make this Roasted Pepper Spinach Chicken!

Prepare the Chicken

I pound 4 chicken breasts to an even ½-inch thickness between plastic wrap using a meat mallet for uniform cooking.

Season the Chicken

In a small bowl, I mix 2 tbsp olive oil, 2 tsp Cajun seasoning, 1 tsp garlic powder, 1 tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. I brush this paste generously over both sides of each chicken breast.

Mix the Filling

In a medium bowl, I combine 1 cup drained spinach, ¾ cup chopped roasted red peppers, ¾ cup mozzarella, ½ cup ricotta, ¼ cup Parmesan, and 1 beaten egg until well blended.

Stuff and Roll

I spread ¼ of the filling evenly over each chicken breast, leaving a ½-inch border. I roll tightly from the narrower end and secure with toothpicks, ensuring the filling peeks out for presentation.

Sear the Chicken

In a large skillet over medium heat, I sear the chicken rolls for 2–3 minutes per side until golden, then transfer to a 9×13-inch baking dish.

Prepare the Cheese Sauce

In a medium saucepan, I melt 2 tbsp butter over medium heat, then whisk in 2 tbsp flour to form a roux. I gradually add 1 cup chicken broth and ½ cup heavy cream, whisking until smooth. I simmer until thickened (about 2 minutes), then stir in ½ cup mozzarella until melted.

Bake and Serve

I pour the cheese sauce over the chicken and bake at 375°F (190°C) for 20–25 minutes, until the internal temperature reaches 165°F. I let the Roasted Pepper Spinach Chicken rest for 5 minutes before removing toothpicks and serving.

Nutrition

Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: 50–55 minutes
Servings: 4
Calories: ~550 kcal per serving
Macros per Serving: 20g carbs, 40g protein, 35g fat, 3g fiber

Variations for Roasted Pepper Spinach Chicken

Try these twists on Roasted Pepper Spinach Chicken:

Greens Swap: Use sautéed kale or Swiss chard instead of spinach for a different Stuffed Chicken Delight.
Cheese Twist: Swap mozzarella for fontina or provolone for a bolder Stuffed Chicken Delight.
Spice Adjustment: Replace Cajun seasoning with Italian herbs for a milder flavor.
Veggie Boost: Add sautéed mushrooms to the filling for extra umami.
Lighter Sauce: Use half-and-half or evaporated milk instead of heavy cream for a less rich sauce.

Serving Ideas:

Pair with Food and Tips’ Delicious Cheesy Garlic Chicken Wraps for a hearty meal spread.
Serve with a light arugula salad to balance the rich Stuffed Chicken Delight.
Offer at dinner parties or Sunday dinners for an elegant touch.

Storage

I store leftover Roasted Pepper Spinach Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, I bake at 350°F for 10–12 minutes to maintain texture; microwaving may soften the chicken. For freezing, I wrap cooled rolls tightly in plastic wrap and foil, storing in a freezer-safe bag for up to 2 months. I thaw in the fridge overnight and reheat in the oven, adding fresh sauce if needed.

Serving Tips

Presentation: Slice Roasted Pepper Spinach Chicken diagonally to showcase the colorful filling spiral.
Garnish: Drizzle with reserved cheese sauce or sprinkle with parsley for elegance.
Pairing: Enjoy with white wine or sparkling water to complement the Stuffed Chicken Delight.
Portion Size: One stuffed breast per person for a satisfying meal.
Occasions: Ideal for dinner parties, holidays, or cozy family meals.

FAQs About Roasted Pepper Spinach Chicken

Here are some frequently asked questions about Roasted Pepper Spinach Chicken:

Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Simply sauté it lightly to reduce excess moisture before mixing with other ingredients.

What can I use as a substitute for Cajun seasoning?
If you don’t have Cajun seasoning, a mix of paprika, garlic powder, onion powder, and a pinch of cayenne pepper works well.

Can I make this dish ahead of time?
Yes, you can prepare the stuffed chicken ahead, store in the fridge for up to 24 hours, and bake when needed. Add the cheese sauce just before baking.

Can I freeze the stuffed chicken?
Yes, you can freeze the stuffed chicken before baking. Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw before cooking.

What side dishes pair well with this chicken?
It pairs beautifully with mashed potatoes, steamed vegetables, or a fresh green salad for a balanced meal.

Can I use jarred roasted peppers instead of fresh?
Absolutely! Jarred roasted red peppers are a convenient, flavorful option; just drain and chop before using.

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Conclusion

This Roasted Pepper Spinach Chicken is an elegant, flavorful dish perfect for any occasion. Easy to make and share, this recipe is sure to become a favorite. Enjoy the savory and irresistible flavors in every bite!